Spinach Tortilla

• Vegan

• Produce

  • 3 1/2 oz Spinach

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 3/4 tsp Baking powder
  • 1 pinch Cayenne pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Nuts & Seeds

  • 1/4 tsp Cumin, powder

• Liquids

  • 1 Water

Found on cookwithmanali.com

Description

Ingredients

• 1.5 cups all purpose flour
• ½ teaspoon salt
• ¾ teaspoon baking powder
• ¼ teaspoon cumin powder, optional
• pinch of cayenne pepper, optional
• 3.5 oz spinach
• 3 tablespoons vegetable oil, and more to brush the tortilla
• water, as needed for the dough

Directions

• Bring water to boil in a pan. Once the water starts simmering, add fresh spinach leaves.
• Cook for 2 minutes till the spinach just starts to wilt. Remove pan from heat, drain the spinach and wash under cold water.
• Puree to a fine paste using your food processor. I added 2-3 tablespoons of water while pureeing the spinach. Set aside.
• In a large bowl, add flour, salt,baking powder and cumin and cayenne pepper (if using).
• Now add oil to the flour mix and rub it into the flour using your fingers.
• Add the pureed spinach to the flour and mix.
• Add water little by little to knead to a soft and smooth dough. If the dough feels too sticky, apply some oil on your hands, you may also add more oil to the dough. If the dough feels too dry, add more water. Basically by the end of it you should have a smooth and soft dough.
• Cover the dough and let it rest for 15-20 minutes.
• Once the dough has rested, divide it into 6 equal parts. Meanwhile put a pan on medium-high heat.
• Using a rolling pin, roll each ball into a circle of 8-10 inches. Try to roll as thin as possible. Use dry flour while rolling it if the dough is sticking to your rolling pin.
• Transfer the rolled spinach tortilla onto the heated pan. Cook for 2 minutes on each side or till you see these brown spots.
• Remove from pan and brush the tortilla with oil. Repeat with the remaining dough balls.

Nutrition